6Tablespoonschilled unsalted buttercut into pieces
4large egg yolks
1 ⅓cupssugar
⅓ cupcornstarch
½ teaspoonsalt
1Tablespoonfinely grated lemon zest
½ cupfresh lemon juice
Instructions
FOR THE CRUST
Mix the crushed gingersnaps with the 4 Tablespoons of butter. I find it easiest to do this in the food processor just after I have crushed the cookies. It will look and feel like wet sand. Press it into a tart pan.
FOR THE FILLING
Put 6 Tablespoons of butter in a medium bowl with a fine-mesh sieve over the bowl. In a small bowl, whisk the egg yolks.
In a medium saucepan, whisk the sugar, cornstarch, salt and 1½ cups of cold water until smooth. Heat over medium-high, whisking constantly, until the mixture is thick and bubbling. Remove from the heat and gradually whisk about a third of the sugar mixture into the eggs to temper them, then whisk the tempered yolks with the rest of the sugar mixture. Add in the lemon zest and juice.
Return the pan to the heat and reduce the heat to medium-low or medium. Cook, whisking constantly, until the mixture is very thick and bubbling gently, about 2 minutes.
Immediately pour the mixture through the sieve into the bowl with butter, pressing it through with a rubber spatula. Stir until the butter is melted and the mixture is cool. Pour into the crust and cover pressing the wrap directly onto the surface. Chill until set, at least 8 hours.
The pie is best enjoyed the day it is made, but I don't complain about leftovers! You'll just have to deal with some soggy crust.
Notes
You can certainly make your own gingersnaps, but I was in a hurry and used a gluten-free brand, Mi-Del. They are super crunchy and gingery ... just perfect for this pie! Also, while this would be a delightful dessert any time of the year, consider making it when Meyer Lemons are in season ... because YUM!